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Posted by Susie Taylor on


I thought you might like this simple recipe for Strawberry and White Balsamic Sorbet- being strawberry season it is obviously perfect for this time of year, the catch is that you definitely need White Balsamic but we can help you there! Ben made it this week and it really is delicious. Great as a pudding, or a perfect palate cleanser. You don't need a lot - this would definitely serve 6

2 punnets ripe strawberries, 4 tbsp Fino White Balsamic, 100g granulated sugar

Hull and quarter the strawberries and place in a kilner jar or a measuring jug (something quite deep) with four tablespoons of Fino White Balsamic and the sugar. Mix it up to make sure that the strawberries are covered by the liquid. Put in the fridge for at least four hours, then give it a quick whizz in a blender so it is smooth. If you have an ice cream maker you can use that, but if you don't just place the mixture in a tupperware and freeze, removing and mixing it every half an hour or so to bring the frozen edges into the middle, until it is the desired consistency - this is what we did and it took about 4 hours. Your sorbet should now be ready to eat!  

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